Ok... here are the secrets to making this recipe good. First, you have to toast the almonds. This brings out the flavor. Just toast them in the 350 oven for about 7 minutes, let them cool, and then grind them as instructed. I added more almonds as was recommended, but if you do I would cut back on the flour. Second, these cookies are basically pecan shortbread cookies, so like all shortbread cookies they should be rolled out, cut/stamped out, and then baked as instructed. The other reviews were right they dont spread, but neither do rolled out shortbread cookies. Third, I think that 400 degrees is too hot to bake these cookies. Mine were pale white on the top and dark brown on the bottom. They still taste great, but I think you will get a better browning by baking them at 350F. Hope this helps.
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Ok... here are the secrets to making this recipe good. First, you have to toast the almonds. ...